
Easter Sauerbeet, Lamb Chop, Butterbean Hummus & Salsa Verde
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Sauerbeet, Lamb Chop, Butterbean Hummus & Salsa Verde
Serves 4Butterbean hummus
400g tin butterbeans, drained, liquid reserved
1 lemon, juice & zest
1 tbsp cold pressed rapeseed oil
1 garlic clove, crushed
½ tsp ground cumin
½ tsp ground coriander
Sea salt & black pepper
Salsa verde
1 garlic clove, peeled
30g flat leaf parsley
30g basil
15g mint
2tbsp capers
1tsp red wine vinegar
1tbsp Dijon mustard
Cold pressed rapeseed oil
Sea salt
Lamb chops
Vegetable oil
Sea salt & black pepper
2tbsp butter
300g Cultura Live Food Sauerbeet
Method
For the hummus, use a hand blender to blitz the butterbeans, garlic, lemon zest & juice, rapeseed oil, cumin & coriander with around 6tbsp of the butterbean liquid. Season to taste but with plenty of pepper & adjust the consistency with more butterbean liquid if required.
For the salsa verde, pick all the herb leaves and then finely chop with the garlic & capers. Place into a bowl and mix with the red wine vinegar, Dijon mustard and enough rapeseed oil to loosen the sauce. Season to taste.
Heat a heavy based frying pan over a medium heat. Season the chops on both sides with salt and pepper, place into the hot pan with the fatty edge touching the pan. Render down the fat until golden and crisp. If not a lot of fat has been released, lightly oil the pan. Place the chops on their side and cook for 2 minutes. Turn the chops over and cook for one more minute. Add the butter and baste the chops continuously for a further minute. Remove the chops from the pan and allow to rest for a couple of minutes in the pan juices.
Divide the hummus between 4 plates, top with your Cultura Live Food Sauerbeet and then the lamb chops. Spoon the salsa verde around the plate with a spoon of pan juices over the lamb chops. Enjoy!